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Prep Time: 30 minutes
Cooking Time: 15 minutes
2 large baking potatoes
(approx. 1 lb/500 g), peeled and cubed
1 lb (500 g) fresh or frozen cod fillets, thawed
1 tbsp (15 mL) Asian fish sauce (or soya sauce)
1 red chili pepper, seeded, finely chopped
1/3 cup (75 mL) minced cilantro
2 green onions, thinly sliced
2 garlic cloves, minced
1 lime, finely grated zest and juice
1 ½ tsp (7 mL) Windsor® Fine Sea Salt
3 eggs, beaten
1 ½ cups (375 mL) Japanese panko breadcrumbs
peanut oil for frying, about 1 inch
(2.5 cm) deep
Thai Sweet Chili Sauce (for dipping)
Preparation
Place potatoes in saucepan; cover with water and boil until tender. Drain well and mash. Cool.
Cut fish into very small pieces and place in mixing bowl. Add fish sauce, chili pepper, cilantro, green onions, garlic, lime zest and juice, and salt. Add mashed potatoes and mix well.
Shape mixture into small patties, about 2 inches (5 cm) in diameter. Dip each patty into egg, then coat entire surface with panko breadcrumbs;
set aside on a tray.
Heat oil in large frypan over medium-high heat.
Fry patties until golden brown, approx. 2 minutes on each side. Transfer onto paper towels to drain. Repeat until all patties are cooked.
Serve hot or at room temperature with
Thai Sweet Chili Sauce.
Makes approx. 40 fish patties
or 10 servings, 4 per serving
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